Top: Elbows with ridges
Bottom: Bowties

Like what are bowties even for, they don't hold onto the sauces well, and they're too big to put more than two or three on the fork, and the middle bit cooks slower than the wings so it's mushy when the middle is done, and it's also too hard to munch on like you can with stricks of spaghet. Bowtie defenders please explain.

  • aaaaaaadjsf [he/him, comrade/them]
    ·
    8 months ago

    The bowtie pasta has to be made by hand to alleviate the problems you describe. That way the thickness is even so it cooks evenly (pinch the middle firmly once the shape is made) , and you can make them an appropriate size so that the folds can hold onto the sauce you are pairing with it properly. I make them by hand for a treat, and they're delicious with a nice sauce.

    Check this out for an example from yours truly